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Ode to Tomatoes | Panna cotta, confit, crisp, consommé and gelée, pommery mustard ice cream by chef Vicky Lau. - See more at: http://theartofplating.com/editorial/qa-vicky-lau-on-the-harmony-of-food-art/#sthash.wtVto9i5.dpuf

"Ode to Tomatoes." Confit, consommé and gelée of heirloom cherry tomatoes-- paired with vanilla panna cotta, almond crisp, scoop of Pommery Brut Royal champagne ice cream.

All the food at Marque is so delicate and beautifully plated

The Art of Food Plating

Inspiraciones

Crab 3 ways, cucumber and finger lime - The ChefsTalk Project

Tomatoes, celery, and prawn in various ways... - The ChefsTalk Project

Tomatoes, celery, and prawn in various ways. - The ChefsTalk Project Lovely use of edible Tagetes flowers.

Truffled Parmesan Mousse. - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

This truffled parmesan mousse came from Saturday Kitchen. Hosted by James Martin, who also provides the in-flight meals for my airline, and his guest Alexis Gauthier. It is fair to say in our house…

Black sesame and pea fondant at Bentley Restaurant, Sydney.

Black sesame and pea fondant at Bentley Restaurant, Sydney. / Sésamo negro y fondant de chícharos en Bentley Restaurant de Sidney, Autralia.

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